suntimes

Thursday, May 2, 2013

Search
Site All Papers YAHOO!
Register for free |
Welcome, |

CHOP SALAD

February 28, 2012 10:18AM

storyidforme: 26114175
tmspicid: 9486219
fileheaderid: 4353269

Updated: April 1, 2012 8:03AM



MAKES 8 SERVINGS

Dressing

¼ cup olive oil

¼ cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon onion, minced

1 clove garlic, minced

½ teaspoon coarse salt

Few grinds black pepper

Salad

2 avocados

1 cup turkey or chicken,
cooked and cubed

1 cup salami, cubed, optional

4 ounces reduced-fat
mozzarella cheese, cubed

1 cup Italian parsley, coarsely chopped

1 (10-ounce) bag Romaine, chopped

For dressing: In large salad bowl, combine oil, vinegar, mustard, onion, garlic, salt and pepper; whisk to blend.

For salad: Cut avocados in half, remove pit and peel; cut into chunks. Add to dressing in bowl and toss gently to coat. Add remaining ingredients; toss gently to mix.

Chilean Avocado Importers
Association

Nutrition facts per serving: 215 calories, 17 g fat, 4 g saturated fat, 22 mg cholesterol, 6 g carbohydrates, 11 g protein, 297 mg sodium, 2 g fiber




© 2011 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.
Special Home Delivery Offer